A beautiful winter salad to bring to that dinner party with your Caprio Cellars 2021 Estate White Blend.
Ingredients
Directions
Makes 1 Serving
Mix all the ingredients, except for candied walnuts and goat cheese together
Top Salad with candied walnuts
Garnish salad with the marinated goat cheese.
Bring the 3 cups of water to a boil
Place garlic, thyme, coriander seed, & black pepper in cheese cloth and tie up to make a sachet. Place in boiling water.
Add the black lentils to the boiling water and lower heat to a simmer.
Cook lentils for 20 minutes or until tender.
Strain and cool in the refrigerator until ready to use.
Heat oven to 450 degrees
Cut butternut squash into 1/2 inch cubes
Season with olive oil, salt & pepper.
Place butternut squash on a parchment paper lined baking sheet
Roast for 15-20 minutes
Cool in the refrigerator until ready to use.
Combine all ingredients, except the oil, in a food processor until well combined and the egg color lightens.
Drizzle the oil in slowly while processing until desired consistency is reached.
Heat oven to 300
Mix egg whites with 1 tbsp water until frothy.
Add the spices and sugar to the egg white mixture, stir until well incorporated.
Add the walnuts and stir to coat well
Place walnuts on a baking sheet covered in parchment paper
Bake for 20-30 minutes until no moisture is present.
Crumble the goat cheese into a bowl.
Chiffonade 1 tbsp of fresh parsley and 1 tbsp of mint
Zest the 1/2 of lemon into the mixture
Add the spices
Finish with the olive oil and mix lightly
Ingredients
Directions
Makes 1 Serving
Mix all the ingredients, except for candied walnuts and goat cheese together
Top Salad with candied walnuts
Garnish salad with the marinated goat cheese.
Bring the 3 cups of water to a boil
Place garlic, thyme, coriander seed, & black pepper in cheese cloth and tie up to make a sachet. Place in boiling water.
Add the black lentils to the boiling water and lower heat to a simmer.
Cook lentils for 20 minutes or until tender.
Strain and cool in the refrigerator until ready to use.
Heat oven to 450 degrees
Cut butternut squash into 1/2 inch cubes
Season with olive oil, salt & pepper.
Place butternut squash on a parchment paper lined baking sheet
Roast for 15-20 minutes
Cool in the refrigerator until ready to use.
Combine all ingredients, except the oil, in a food processor until well combined and the egg color lightens.
Drizzle the oil in slowly while processing until desired consistency is reached.
Heat oven to 300
Mix egg whites with 1 tbsp water until frothy.
Add the spices and sugar to the egg white mixture, stir until well incorporated.
Add the walnuts and stir to coat well
Place walnuts on a baking sheet covered in parchment paper
Bake for 20-30 minutes until no moisture is present.
Crumble the goat cheese into a bowl.
Chiffonade 1 tbsp of fresh parsley and 1 tbsp of mint
Zest the 1/2 of lemon into the mixture
Add the spices
Finish with the olive oil and mix lightly